Decaf – Alemu Adama, Sidama, Ethiopia

The station

The Alemu Adama wet and dry mill is based in the Bensa district of Ethiopia’s Sidama region, sitting at elevations between 1,750 and 1,950 metres above sea level. Around 350 smallholder farmers deliver their cherries here, with the mill employing a core team of five staff and up to 120 seasonal workers during harvest. Alongside producing high-quality coffee, the station supports its community through training, healthcare contributions, and improvements to local infrastructure.

Processing

Each year, the mill processes around 700,000 kilograms of red cherry, sourced from local heirloom varieties as well as cultivars from the Jimma Research Center. Both washed and natural methods are used. For washed lots, ripe cherries are pulped, fermented for up to 48 hours, soaked, then dried on raised beds for around a week. Natural lots are dried in whole cherry on raised beds for up to 15 days. Careful sorting and density separation ensure that only the highest-quality beans progress to export.

Sustainability and quality

Water used in processing comes from nearby springs and is carefully managed with a lagoon system to protect rivers and surrounding land. Farmers and workers receive training on sustainable practices covering deforestation, water use, waste management, and fair labour standards. Investments are ongoing to improve efficiency, with new eco-friendly pulping systems planned to further reduce water and energy use.

In the cup

This decaf retains the clean, vibrant character Sidama is known for. Expect a smooth base with sweet, rounded flavours, lifted by delicate fruit notes and a clarity rarely found in decaf.

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